Monkfish with Artichokes and Ratatouille

Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Rinse the monkfish, pat dry and remove the skin, cut into 4 equal pieces and season with salt and pepper. In a pan melt 20 g (approximately 1 1/2 tablespoons)  butter. Peel the garlic and smash one clove. Heat the oil in a skillet, add  1 clove of garlic and saute the monkfish until golden brown on all sides. Remove and place on the baking sheet and bake until almost cooked through, 10-15 minutes.

Meanwhile, remove the tough leaves from the artichokes until you're left with pale green leaves and snip the sharp tips with scissors. Peel the stem. Cut the artichokes in half lengthwise, remove the choke and cut leaves and stem into thin slices. Immediately sprinkle with lemon juice. Puree the canned tomatoes. Rinse the peppers, halve lengthwise and remove the seeds and white ribs and cut into very small cubes. Peel 2 cloves of garlic and the shallot and chop finely. Rinse the eggplant and zucchini and cut into very small cubes.

Blanch the tomatoes in a pot of boiling water, drain, peel and core and cut the flesh into small cubes. In a saucepan, heat 2 tablespoons olive oil and sauté the garlic and shallots until translucent, 1-2 minutes . Add the remaining diced vegetables, the wine and the canned tomatoes. Add the oregano and season with salt and pepper and simmer over medium heat for 10-15 minutes.